Earlier in the month, I helped Melissa of Smells Like Brownies with her Secret Recipe Club recipe - Prosecco Poached Salmon. (My October SRC post is here.) It was so delicate, creamy, and yummy that I wanted to make sure to share it with my readers as well!
First, make sure that you are using good quality salmon. I refuse to eat farmed Atlantic salmon, and wild caught Alaskan can be expensive. So I usually opt for the farmed Norwegian or Icelandic, which never fails to be thick and fatty - yum.
First you will cook shallots in butter, then add Prosecco and thyme to make a poaching broth. Then, you will carefully place the salmon into the broth and spoon hot liquid over the top until cooked to your liking (Melissa and I both prefer medium).
After you remove the salmon (and thyme), continue to cook the poaching liquid until reduced. Then strain out the shallots (reserve them for serving), return the reduced liquid to the pan, and add butter and cream to make a luscious sauce.
Serve the salmon with the sauce, the reserved shallots, and a squeeze of lemon.
Prosecco Poached Salmon
adapted from Smells Like Brownies
2 tbsp unsalted butter, divided
1/2 cup thinly sliced shallots (from about 2 medium)
salt and black pepper
3 cups Prosecco or other sparkling white wine
2 large sprigs fresh thyme
4 (6 oz) salmon fillets, skin removed
1/2 cup heavy cream
lemon wedges, for serving
Melt 1 tbsp of the butter over medium heat in a large skillet. Add the sliced shallots and season with salt and pepper. Cook for 2 minutes, stirring regularly, until the shallots soften and become translucent.
Add the Prosecco and thyme to the pan and bring to a low boil. Simmer for 5 minutes to infuse flavors.
Carefully slide the salmon fillets, 2 at a time, into the hot liquid. Spoon the poaching liquid over the tops of the fillets. Cook for 8–10 minutes per inch of thickness, or until the fish flakes easily and is barely pink in the center. If the fillets are so thick that the liquid doesn’t cover them, continue spooning the hot Prosecco over the fillets until they cook through.
Remove the salmon from the pan and set aside. Discard the thyme and scoop out any stray bits of fish that flaked off during poaching.
Bring the Prosecco up to a boil over medium-high heat and cook, stirring occasionally, until reduced by two-thirds. Strain out the shallots and reserve.
Add the cream and remaining 1 tbsp butter to the reduced Prosecco. Stirring regularly, cook the cream sauce until thickened.
Pour the sauce over the salmon fillets. Drizzle lightly with fresh lemon, and top with the reserved shallots. Serve warm with extra lemon wedges.